Lemonade · Classic
Fresh-Squeezed Classic Lemonade
Bright, sweet-tart lemonade made with real lemons and a quick simple syrup that dissolves perfectly. Make a pitcher and summer arrives early.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 50 min
- Serves
- 8 · about 2 quarts
- Level
- Easy
Ingredients
- 1 cup granulated sugar
- 1 cup water, for the syrup
- 1 cup fresh lemon juice, from 6 to 8 lemons
- 4–5 cups cold water
- ice and lemon slices, for serving
Steps
- Make a simple syrup: heat the sugar and 1 cup water in a small saucepan over medium heat, stirring, just until the sugar dissolves and the liquid is clear.
- Let the syrup cool to room temperature, or chill it.
- Roll the lemons firmly on the counter under your palm, cut them in half and squeeze out 1 cup of juice. Strain out the seeds.
- In a pitcher, stir together the cooled syrup, lemon juice and 4 cups cold water. Taste and add up to 1 more cup water if it's too strong.
- Serve over ice with lemon slices.
Tip: Room-temperature lemons give more juice than cold ones.
Tip: Simple syrup keeps in the fridge for 2 weeks, so you can make lemonade fast anytime.
Storage: Refrigerate covered up to 5 days. Add ice to glasses, not the pitcher, so it doesn't water down.
Make ahead: Make the syrup and squeeze the juice a day ahead; combine with water before serving.
Estimated nutrition per serving: 100 calories · protein 0 g · carbohydrates 27 g · fiber 0 g · sugars 26 g · fat 0 g (saturated 0 g) · sodium 5 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 4 of 4 ingredients.